Austrian Modern Parfait Recipe
This recipe was a discovery for me. I tried it solely for the sake of curiosity - it was in my cherished notebook sooo long ago. Confused combination, but curiosity took up. And it's not for nothing! Having licked for a test, I could barely resist not to taste everything))). And with the vanilla sauce it was something I would like to try the eggnog)!
Servings 2
Cook Time 45 minutes
Instructions
- Seeds, peeled, fry lightly in a dry pan.
- Put a container on a water bath. In it, pour the protein, yolks, add sugar, salt, beat with a mixer in a lush stable foam -if you hold a spoon over the foam, there should be grooves-so everything is done correctly.
- Whisk the cream.
- Seeds punch almost in the dust and enter the egg mass very carefully-from the bottom up.
- Enter the egg mass in the cream.
- Stir gently-from the bottom up. We get a lush mass.
- Put in a form for freezing or in one form or in portions. Put it in the freezer overnight.
- For the vanilla sauce, RUB the yolks with sugar, salt, and vanilla sugar. Heat the milk and cream. Pour a thin stream into the yolk mass, constantly stirring. Put on the fire and, constantly stirring, bring to a boil and immediately remove, cover with cling film, cool and put in the refrigerator.
- We get the forms - I have silicone, so it was removed without problems. Serve with sauce.
- Bon appetit.